Beef Stroganoff Casserole
Ingredients:
- – 1½ lbs of stewing beef
- – 1½ cups of halved mushrooms
- – 1 large chopped onion
- – 4 sprigs of fresh thyme
- – ⅓ cup of all-purpose flour
- – ½ tsp of garlic powder
- – ½ tsp of table salt
- – ½ tsp of ground black pepper
- – ½ tsp of paprika
- – 2 tbsp of sunflower oil
- – 2 tbsp of soft butter
- – ⅔ cup of low-sodium beef broth
- – Dry egg noodles (8-ounce package)
- – 1 tbsp of fresh parsley
Instructions:
1. Preheat the oven to 300°F.
2. In a large mixing bowl, combine flour and spices; set aside.
3. Trim excess fat from the beef, coat it well with the flour mixture.
4. In a skillet, heat vegetable oil and butter over medium-high heat. Cook beef until a crust forms on each side (about 3 minutes per side).
5. In a 9×13-inch pan, mix all ingredients thoroughly, including beef broth. Bake for 2 hours, covered with aluminum foil, until meat is fork-tender.
6. Meanwhile, whisk together sour cream, gravy cube, and cornstarch until smooth.
7. Cook egg noodles 2 minutes less than box directions. Drain thoroughly.
8. Increase oven temperature to 350°F. Remove thyme sprigs from the pan, whisk in egg noodles and gravy mixture. Bake for an additional 15 minutes until hot and bubbling.
9. Garnish with fresh parsley before serving. Enjoy your delicious Beef Stroganoff Casserole!